This recipe was developed by Adam Swanson for Open Homes Australia Season 2. Add Mascarpone to the sauce to give it a velvety texture and rosè colour.
| 100g | Mascarpone |
| 225g | pappardelle pasta |
| 11/4 cup | extra virgin olive oil |
| 2 Tbsp | garlic, crushed |
| 200g | fresh South Australia blue swimmer crabmeat |
| 1 Tbsp | Fresh red chiil, finally chopped |
| 400g | tinned tomatoes |
| 50ml | brandy |
| 1/2 cup | fish stock |
| 1/2 cup | flat leaf parsley, chopped finely |
| salt & cracked pepper |
| 1 | Cook parpadelle pasta as per packet directions. |
| 2 | Heat a large fry pan on medium heat and add the olive oil. |
| 3 | Place garlic, chilli and crab to the fry pan and sauté for three to four 4 minutes on a low heat, so the garlic and chilli don't burn. |
| 4 | Add brandy to the pan and cook for a further two minutes. |
| 5 | Add tomatoes and using the back of the wooden spoon, crush the tomatoes slightly. |
| 6 | Add fish stock, turn down the heat and simmer for a further five minutes. Season with salt & pepper if required. |
| 7 | Turn off the heat and stir through Mascarpone. |
| 8 | Strain pasta and add to the pan, tossing through the sauce. |
| 9 | Sprinkle parsley over the top and serve. |
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